Pasta recipe

Different regions in Italy make pasta fagioli differently.  Most ways are delicious.  We often do not put meat in but we had salami so we decided to use it in this one.  It did come out deliciously!   Remember that you don’t have to put it in, add meat if you wish or not at all.  

In Italy many years ago these dishes from la cucina povera are some of the most famous dishes in the world and offer a balanced diet at a reasonable cost.  We love the Italian way of life and the Italian cuisine.  Nothing can really compare to it! 

Ingredients:

I large onion cut up finely

Extra virgin Olive Oil

I garlic clove crushed (more if you prefer)

Salami Milano cut into cubes

1 small can of borlotti beans

2 small cans of cannellini beans

3 large beef tomatoes put in boiling water for ten minutes before the dish is started, skin will then come off easily.  Then cut into cubes.

1 small can of peeled plum tomatoes which we blended

2 cups of chicken or veg stock

A few sprigs of Rosemary 

Salt and pepper to taste

500g ditalini pasta or the like

Italian rustic bread

Parmigiano Reggiano or Pecorino Romano or the like to be grated on top

Method:

This is a one pot pasta dish although it can be made separately.  Start with frying an onion, finely cut up in a few tablespoons of extra virgin olive oil.  You can add carrots and celery also at this point although we didn’t in this one.  We cut up some salami Milano and added that, then a crushed garlic clove.  Three large beef tomatoes which were put in boiling water  first for ten minutes and then peeled and cut up and added.  Salt and pepper to taste.  Rosemary was the herb used and gave an amazing aroma.  Three can of beans, two cannellini and one borlotti.  One can of beans was blended to make like a paste and a little water was added.  Again, this thickens the sauce and is a great tip to a super pasta fagioli.  One small can of Italian tomatoes blended was added and two cups of veg or chicken stock.  One potato washed , peeled and cut into little cubes was added.  The potato will cook down and give the sauce a sweetness and also a thicker texture too.  All was allowed to cook for about 20 minutes.  Then add your pasta  (ditalini) is good but most can be used and ensure that all the ingredients are covered with liquid.  aproximately 10 minutes or less from this point and your dish will be ready.  

I hope you enjoy!

Also, as much Italian cheese as you love!  Parmigiano Reggiano or Pecorino Romano are the best ones!! A few slices of beautiful Italian rustic bread and dinner sorted.